1. To make the pastry, place the butter and flour in a food processor and blitz until a sandy texture forms.  
2. Blend in the sugar and then add 1 of the egg yolks.  
3. Mix until a dough forms, then shape into a disc, wrap in cling film and chill in the fridge for at least half an hour.  
4. Meanwhile, preheat an oven to 170°C (340°F). 
5. Roll out the pastry on a work surface dusted with flour and use it to line a tart tin. 
6. Line the pastry with a sheet of foil, fill the foil with baking beans or dry rice, then blind bake the case for 12 minutes. After this time, remove the beans and foil, brush the pastry with around half of the remaining egg yolk, then return to the oven for 3 minutes.  
7. Remove once again, brush with the other half of the egg yolk, then cook for a final 3 minutes.  
8. Set aside to cool while you make the filling. 
9. Pour a third of the caster sugar into a saucepan and place over medium-high heat until it melts and starts to turn golden.  
10. Add the diced banana and cook, stirring occasionally, until the fruit is caramelized. Meanwhile, mix the remaining sugar with the egg yolks and turn the oven down to 120°C (250°F). 
11. Pour the cream into the pan with the bananas and whisk until the caramel dissolves into the cream.  
12. Gradually pour the hot cream over the sugar and yolk mixture, whisking thoroughly as you do so, then pour everything into the cooked tart base until filled to the top. 
13. Cook in the oven for 18 minutes, until just set, then leave to cool before serving. 

Created by Chef Paolo Armani, Worldchefs, Ireland.